Michigan State University Extension
Preserving Food Safely - 01600449
08/03/99

Canning Grapefruit and Oranges


GUIDE 2:13
GRAPEFRUIT AND ORANGE SECTIONS

QUANTITY: An average of 15 pounds is needed per canner
load of 7 quarts; an average of 13 pounds is needed per
canner load of 9 pints -- an average of about 2 pounds
yields 1 quart.

QUALITY: Select firm, mature, sweet fruit of ideal
quality for eating fresh. The flavor of orange sections
is best if the sections are canned with equal parts of
grapefruit. Grapefruit may be canned without oranges.
Sections may be packed in your choice of water, citrus
juice or syrup.

PROCEDURE: Wash and peel fruit and remove white tissue
to prevent a bitter taste. If you use syrup, prepare a
very light, light, or medium syrup (see syrup) and bring
to boil. Fill jars with sections and water, juice, or hot
syrup, leaving 1/2-inch headspace. Adjust lids and
process.

Recommended process time for GRAPEFRUIT AND ORANGE
SECTIONS in a boiling-water canner
                      

                     Process Time at Altitudes of            

Style       Jar      0-             1,001-       Above       

of Pack     Size    1,000 ft        6,000 ft     6,000 ft    

Raw        Pints     10 min           15           20        

          or Quarts


Processing directions for canning citrus sections in a
dial- or weighted-gauge canner are given under acidic
foods process times.

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